Pumpkin Bourbon Cheesecake
Indulge in the decadent flavors of autumn with this Pumpkin Bourbon Cheesecake, a show-stopping dessert that combines the creamy richness of cheesecake with the warm, spiced goodness of pumpkin pie. A buttery graham cracker crust sets the stage for a velvety pumpkin-infused filling, elevated by a splash of bourbon for a subtle, smoky depth. This luscious cheesecake is perfectly balanced with notes of cinnamon, nutmeg, and ginger from the pumpkin pie spice, making it the ultimate treat for holiday gatherings or cozy fall evenings. With a hint of vanilla and a dollop of whipped cream on top, this dessert is as stunning as it is satisfying. Whether you're hosting Thanksgiving or simply craving an elegant pumpkin dessert, this Pumpkin Bourbon Cheesecake is sure to impress! Perfect for fall recipes, holiday desserts, and pumpkin lovers alike!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 15 ounces pumpkin puree
- 1 cup sour cream
- 4 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- whipped cream (for serving)
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until evenly combined.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
Add 1 cup of granulated sugar and 1 cup of light brown sugar to the cream cheese and beat until fully incorporated.
Mix in the pumpkin puree and sour cream until smooth.
Add the eggs one at a time, beating after each addition to incorporate fully.
Stir in the flour, bourbon, vanilla extract, and pumpkin pie spice until the mixture is smooth and well combined.
Pour the cheesecake batter over the pre-baked crust in the springform pan.
Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 60-70 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
After cooling, remove the cheesecake from the oven, cover it, and refrigerate for at least 4 hours or overnight.
Before serving, loosen the springform pan's edges with a knife, then remove the sides of the pan.
Top the cheesecake with whipped cream for garnish, slice, and serve!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 45.1 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
